Puff pastry quiche with spinach & tomatoes

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.9 15
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Roll (270 g) of fresh puff pastry (from the refrigerator)
  • 600 g leaf spinach
  • 1 Onion
  • 1 Garlic clove
  • 300 g cherry tomatoes
  • 1 TABLESPOON Oil
  • 7-10 Tbsp salt, pepper
  • 4 Eggs (Gr. M)
  • 1⁄8 l Milk
  • 4 TABLESPOONS Pine nuts

Directions

  1. 1

    Take the dough out of the fridge about 10 minutes before preparation. Clean and wash the spinach. Peel onion and garlic, dice finely. Wash and halve the tomatoes.

  2. 2

    Heat the oil in a pan. Sauté the onion and garlic in it. Add the dripping wet spinach and let it collapse. Season with salt and pepper. Add the tomatoes and fry briefly.

  3. 3

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Whisk eggs and milk. Season with salt and pepper. Roll out the puff pastry on the paper and cut into 4 squares.

  4. 4

    Rinse four ovenproof moulds (each approx. 11 cm Ø) in cold water. Put 1 disc of dough in each, press on the rim. Spread the spinach with the tomatoes on top. Pour the egg milk over them. Sprinkle with pine nuts and bake in a hot oven for 20-25 minutes.